Tuesday, May 15, 2018

Ever since I saw Alton Brown grilling skirt steak on hot coals, I’ve wanted to try this technique for a larger hunk
of meat, but it was the realization that no one had yet called a recipe
“barbarian beef,” that provided the final push.

By the way, I did no historical
research, but I assume your average barbarian was too busy pillaging to lug a
grill around, and just cooked their meat right on the coals. So, for the purposes of this post, that's the story we'll be going with.

I used top round for this, and if
you’re just going to slice it thin, and make sandwiches it’s fine, but now that
I have a little experience, I’d like to try it with a tenderer cut. No matter
what you use, you’ll want to take it off a few degrees under whatever your
regular internal temp target is, since it definitely continues to cook after
you take it off the coals.

It’ll depend on the size/shape of your
cut, but use a thermometer to check, as the temp will probably climb by at
least 10 degrees. Above and beyond doneness, the flavor of the beef really was
great. Very similar to something off a grill, but with a little bit deeper
level of smokiness. Even if you don’t cook your steak on the coals, the sauce
was quite nice, and comes highly recommended, but officially, I really do hope
you give both a try soon. Enjoy!